How long does garlic aioli sauce last?

Garlic aioli is best enjoyed fresh. I recommend keeping it in the fridge for 2 days — especially if made with raw egg yolk. Be sure to store it in an airtight container and give it a gentle stir before serving.

What is garlic aioli sauce used for?

Oh là là — so many things! Serve it alongside crisp roasted potatoes , spoon it over grilled fish , or use it as a dip for crudités . It’s also a beautiful spread for a simple sandwich, elevating the everyday to something special.

What does garlic aioli taste like?

Creamy and velvety with the assertive warmth of fresh garlic , softened by olive oil and the richness of the potatoes. It’s rich, bold, and unmistakably Mediterranean — a little goes a long way.

Garlic Aioli Sauce

Description

This homemade Garlic Aioli recipe is nothing like like the store-bought version. The creamy texture is thick and unctuous, and the garlic flavor is sweet and aromatic. This is not your average garlic mayo!

Just a spoonful of this decadent, creamy, aromatic sauce can elevate even the most humble plate of roasted vegetables, turn a sandwich into something utterly decadent, or become the star of an apéro at home.

Ingredients

Scale

- 4 garlic cloves

- 2 egg yolks (room temperature)

- 2 medium potatoes

- 8 tbsp of Olive Oil

- pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

First, lets remove the bitterness from the raw garlic by boiling it in a saucepan. Have you ever done this before? Me neither! But Le Chef swears by it to create a flavorful aioli without the bite.
Peel 4 cloves of garlic. Put them in a small sauce pan with 2 cups of cold water. Bring to a boil and Let boil for 1 minute.
Strain the garlic and then put them back into the sauce pan with a fresh 2 cups of cold water. Bring to a boil. Strain and repeat 1 more time. **This is Le Chef's tip for removing the bitterness from garlic - the end result is a garlic aïoli that tastes more sweet then acrid. Trust me, it is worth it!**
Separate the room temperature egg yolks from the whole eggs - discard the egg whites or save them for an omelette later 🙂
Mix the 2 egg yolks, 2 cooked potatoes (peeled and still warm) and 4 tablespoons of olive oil in a food processor or with an immersion blender (this can be done with a mixing bowl and whisk but it takes much longer!)
Mix until it becomes a smooth garlic paste.
Add the remaining 4 tablespoons of olive oil in a thin stream until the desired consistency is achieved.
The sauce should resemble a thick, smooth mayonnaise.
Serve immediately or cover and chill to be used for later.

Notes

If you’re wary about eating raw eggs, this recipe actually cooks the yolks from the heat of the potato in the blender — the traditional way in Provençal villages, like my Grandmother-in-law's. And don’t be afraid of garlic! It mellows beautifully once blended, the garlic flavor becomes more aromatic than sharp.

Serving Suggestions:

- As the perfect dipping sauce for crispy french fries or roasted potatoes

- Slathered on a fresh baguette with leftover roast chicken and a few crunchy greens

- As a creamy sauce for grilled fish or shrimp for a nod to the French Riviera as in the Grand Aïoli Recipe.

- As part of a vibrant vegetable platter for apéritif hour — carrots, radishes, and blanched green beans never looked so chic

- a zesty spread for a burger, wrap or your favorite sandwiches